Prep 1 hr 15 mins
Cook 45 mins
Macaroni and cheese is definitely in line for a place in the comfort food hall of fame. And these French-style gnocchi make the lightest, fluffiest, airy puffs of macaroni and cheese you have ever tasted. Technically, gnocchi parisienne is French-style gnocchi. Here, it has been upgraded by a creamy cheese sauce.:) CuisineAtHome.com - Issue 83 - October, 2010.These can be poached and frozen - so it can be used as OAMC and just sauteed if you opt to serve w/out the cheese sauce.
- 6 tablespoons unsalted butter
- 1⁄2 cup water
- 1⁄2 cup whole milk
- 1 teaspoon kosher salt
- 1 pinch ground nutmeg
- 1 cup all-purpose flour
- 1⁄2 cup shredded parmigiano-reggiano cheese
- 2 tablespoons minced fresh basil (we chose to double the amount of parsely)
- 2 tablespoons parsley (flat-leaf parsley)
- 3 -4 eggs
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 tablespoon all-purpose flour
- 3⁄4 cup milk
- 1 teaspoon Dijon mustard
- 1⁄4 cup shredded gruyere cheese
- 1⁄4 cup shredded Fontina cheese
- salt and white pepper
- red pepper flakes (for that extra kick!) (optional)
- 1⁄3 cup shredded parmigiano-reggiano cheese
- FRENCH GNOCCHI:.
- Boil butter, water, milk, salt, and nutmeg in a saucepan over medium heat. Just as mixture begins to boil, stir in flour, beat with a wooden spoon until it forms a ball around the spoon.
- Reduce heat to low, beating dough 1-2 miinutes to dry it. (A film will form on the bottom and sides of the saucepan.).
- Rest dough 10 minutes, then with a hand mixer or stand mixer on medium speed, beat cheese, basil and parsley into dough just until combined.
- Heat water in a saute pan to 160-175º;.
- Meanwhile, add first 3 eggs, one at a time, beating on medium speed after each addition until blended.
- Lift dough with spoon to test consistency.If it drips off the spoon and forms a "V" shape, it's ready. If not, beat the remaining egg and add a portion of it to dough, beat, and test again.
- Transfer dough to a piping bag fitted with a medium straight tip.
- Pipe dough in batches into steaming water in 1-1.5" pieces, slicing off at the piping tip with a paring knife.
- The gnocchi fall to the bottom of pan but float as they poach. Poach for 3-5 minutes; remove from water with a slotted spoon.
- Shock gnocchi in ice water to cool.
- They're cool when they sink.
- Transfer gnocchi to parchment-lined baking sheet; spread into a single layer.
- Set gnocchi aside.
- CHEESE SAUCE:.
- Preheat oven to 375º. Coat a 1.5 quart shallow baking dish with nonstick spreay.
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, 1 minute.
- Whisk in flour until it thickens and bubbles, then whisk in milk and add Dijon. Continue to whisk mixture and cook until slightly thickened, about 5 minutes.
- Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.
- Once all the cheese is melted, season sauce with salt, pepper and red pepper flakes, if using.
- Arrange gnocchi in prepared baking dish in one layer.
- Pour sauce over gnocchi and sprinkle Parmigigiano-Reggiano over top.
- Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes.
- Sprinkle the top sparingly.
- Let gnocchi rest for 5 minutes before serving.